56
l
THE
PULSE
SPRINGSLOW
COOKED
LAMB
SHOULDER
WITH
CELERIA
C
PU
REE
SPRING
IS
Ac
hallenging
time
of
the
year
for
many
chefs
and
home
cooks
as
the
offerings
in
the
mark
etplace
and
shops
can
seem
a
little
sparse
and
uninteresting.
We
are
somewhat
spoilt
by
the
all-year
-
round
availability
of
international
ingredients
in
the
modern
supermark
et.
The
lack
of
relatively
ex
citing,
locally
produced
fruits
and
vegetables
requires
us
to
be
more
creative
with
the
humble
products
available
to
us
in
these
earlier
months
of
the
year
.
At
The
We
e
Restaurant
we
have
a
simple
philosophy
of
using
the
best
seasonal
ingredients
available
and
changing
our
menu
around
these.
This
means
that
not
only
do
we
use
seasonal
fresh
produce
that
has
travelled
less
to
reach
us,
but
also
we
create
dishes
with
ingredients
we
perhaps
wouldn8217t
ordinarily
use,
and
continually
change
our
menu
for
regular
custome
rs.
Where
possible,
we
strive
to
source
as
much
of
our
produce
locally
and
we
are
linking
up
with
a
local
or
ganic
farm
for
the
supply
of
most
of
the
restaurant8217s
vegetables
and
SEASONAL
RECIPE
Craig
Wo
od
VEGET
ABLES
AND
HERBS
Artichok
es
(globe),
asparagus,
broad
beans,
broccoli
(purple
sprouting)
,
cabbages
(various
green
varieties),
carrots,
cauliflower
,
celeriac,
chard,
greens,
ka
le,
lamb
8217s
lettuce,
lettuce,
mint,
morel
mushrooms,
new
carrots,
new
potatoes,
onions,
pak
choi,
parsley
,
peas,
potatoes,
radishes,
rosemary
,
samphire,
sea
ka
le,
sorrel,
spinach,
watercress,
wild
garli
c
FRUIT
Cherries,
elderflowers,
raspber
ries,
rhubarb
(outdoo
r),
strawberries
FISH
AND
SEAFOOD
Black
bream,
cockles,
cod,
crab
(spider
,
brown,
cock),
crayfis
h,
signal,
freshwater),
cuttlefish,
eels,
John
NATURE8217
SB
OUNTY
FOR
APRIL
AND
MAY
1015210152
Slow
road
to
comfort
Late
cold
snaps
mean
hear
ty
far
e
wel
com
e
TA
STE
SER
VES
4
1kg
pie
ce
spr
ing
lam
b
bon
ed,
rol
led
sho
uld
er
1
hea
d
of
gar
lic
2
car
rot
s
dic
ed
1
sma
ll
oni
on
dic
ed
Spr
ig
of
thy
me,
ros
ema
ry
and
tarragon
Olive
oil
Lamb
stock
or
water
if
unavailable
1
glass
of
red
wine
Seasoning
Season
the
lamb
generously
with
salt
and
a
little
ground
pepper
,
seal
in
a
hot
pan
with
a
little
olive
oil.
Re
move
from
the
pan
and
pour
away
excess
fat,
add
in
the
vegetables
and
garlic,
saute
for
a
few
minutes.
Add
in
the
herbs
and
then
pour
in
the
red
wine.
Re
turn
the
lamb
to
the
pan
and
cover
with
lamb
stock
or
cold
water
,
cover
with
greaseproof
paper
and
bring
to
the
simmer
.
Place
the
whole
pan
in
the
oven
at
150
o
C
for
around
three
hours.
The
lamb
should
be
tender
to
the
touch
when
ready
.
Slow
cooking
will
leave
the
meat
tender
,
moist
and
intensely
pack
ed
full
of
flavour
.
Fo
r
the
celeriac
puree,
peel
one
small
celeriac
carefully
with
a
knife,
dice
and
place
in
a
pan
and
cover
with
cold
water
.
Add
a
pinch
of
salt
and
simmer
gently
until
tender
8211
around
20
minutes
.
Strain
and
place
in
a
food
processor
with
4oz
of
diced
butter
and
blitz
until
smooth
and
creamy
.
Adjust
the
seasoning
before
ser
ving.
P54-57_Pulse_Feb_
12/2/08
10:45
pm
Page
56
Page 1Page 2Page 3Page 4Page 5Page 6Page 7Page 8Page 9Page 10Page 11Page 12Page 13Page 14Page 15Page 16Page 17Page 18Page 19Page 20Page 21Page 22Page 23Page 24Page 25Page 26Page 27Page 28Page 29Page 30Page 31Page 32Page 33Page 34Page 35Page 36Page 37Page 38Page 39Page 40Page 41Page 42Page 43Page 44Page 45Page 46Page 47Page 48Page 49Page 50Page 51Page 52Page 53Page 54Page 55Page 56Page 57Page 58Page 59Page 60Page 61Page 62Page 63Page 64Page 65Page 66Page 67Page 68Page 69Page 70Page 71Page 72Page 73Page 74Page 75Page 76Page 77Page 78Page 79Page 80Page 81Page 82Page 83Page 84 Produced by PageSuite